The recipes

Technical sheet

Huilerie Beaujolaise

As a powerful and wild flavour, in traditional Berber cuisine it is eaten in salads, tagines, couscous, with tomatoes, grilled chicken, cumin and paprika-infused carrots. Its game-like flavour makes it the perfect accompaniment for beef carpaccio or with goat's cheese marinated in the fridge for a few hours.

The recipes

Technical sheet

Huilerie Beaujolaise

With raspberry or balsamic vinegar, its distinctive flavour goes perfectly with avocado, chicory, prawn cocktail or green beans; it is also delicious with potatoes, pasta, rice, red mullet or shellfish.

Using advices

Seasoning

Hot plate finish

Technical sheet

Huilerie Beaujolaise

This plant, called "navette", which disappeared in the 1950s, is similar to rape seed and makes for an amber-coloured oil. It is thinner and lighter than rapeseed and has a very pleasant turnip flavour.

Hints and Tips

The recipes

Technical sheet

Huilerie Beaujolaise

It has a sweet aroma, somewhere between hazelnut and almond, and it can be used to season salads, rice (white, wild, risotto, pilau), fish or white meat. Why not try it on a hard cheese or in a dessert.

Using advices

Seasoning

Hot plate finish

Related products

Technical sheet

Huilerie Beaujolaise

This tasty oil, with its hint of mushroom, will enhance the flavour of soups, seafood stews, minestrone, wine-based sauces and pesto. Why not tickle your taste buds with a drizzle over some pasta, lightly steamed vegetables, or on a landaise salad.

The recipes

Technical sheet

Huilerie Beaujolaise

With raspberry or balsamic vinegar, its distinctive flavour goes perfectly with avocado, chicory, prawn cocktail or green beans; it is also delicious with potatoes, pasta, rice, red mullet or shellfish.

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